Spiced Breakfast Rice

I love rice. Brown rice, wild rice, basmati, long grain, white rice, you name it. It's so simple to make and can be so versatile. It's perfect for savory dishes, but why not eat it like oats and make ricemeal out of it? I bet you loved rice pudding as a kid. This recipe is similar but more grainy and easier to make.

If you're used to having oatmeal for breakfast, then this recipe is perfect for you if you want to switch things up a bit. You can make it more like a pudding by simply letting it cook more and adding more milk or you can have it more grainy by following this recipe.

I usually make big batches of plain rice and eat it for lunch throughout the week with hot sauce and sliced cucumbers. So simple, but it's one of my favorite meals. However, sometimes I make too much rice and worry that it'll go bad before I can eat it all. Solution? Make it sweet and eat it for breakfast or dessert!

Spiced Breakfast Rice

Ingredients:

4 cups cooked brown rice

1.5 cups coconut&rice milk or any plant milk

dash of cinnamon

pinch of ground cardamom and ginger

1-2 tbsp coconut sugar or to taste

1/4 tsp pure vanilla extract

2 tbsp ground flaxseeds optional

1-2 tbsp cacao powder optional

Add-ins: Dates, cacao nibs, dried fruits, etc.

Directions:

In a saucepan toast the already cooked rice by stirring it constantly.

Then add the plant-based milk, the cinnamon, and the cardamom & ginger.

Stir

Add the pure vanilla and the sugar and stir.

When most of the liquid is gone, add the ground flax seeds and stir very well. It'll give it a nice thickness.

When desired creaminess is achieved (I like mine a bit grainy) take the pot off the heat